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Pizza Dough

Ingredients

750g strong organic flour

½ teaspoon salt

1 sachet easy-blend yeast

3 tablespoons olive oil

Method

Place the flour, salt and yeast in a large mixing bowl. Using your hands, mix thoroughly before adding enough tepid water to bind it together into a soft but not sticky dough. Turn out on to a clean surface and knead for 5 minutes until supple and smooth. Flatten the dough and make dents in it with your fingers. Pour 2 tablespoons olive oil on to the dough and gently knead it in. Some will squidge out on to the work surface - just knead over it until all is absorbed. This will take 5 minutes.

Return the dough to a clean, large bowl. Lightly coat the dough in a tablespoon of olive oil, cover the bowl with cling film and leave to rise in a warm place until doubled in size. It should take 1-2 hours but the rising time will vary according to room temperature. You can even leave it to rise in the fridge for about 8 hours instead. Once it has doubled in size, the dough can be cut into 3 portions, each enough for 2 people, and used immediately or slipped into a plastic bag and chilled for up to 24 hours or frozen until needed.